Double Chocolate No Bake Cheesecake Recipe

Oreo-Pecan Crust Cheesecake with Blackberry Topping

Ingredients

Crust:

• Nonstick cooking spray

• 1 family pack chocolate sandwich cookies

• 5.9 oz (167g) pecans

• ½ stick unsalted butter, melted

Filling:

• 3/8 cup (89ml) water

• 3 tsp (9g) powdered gelatin

• 24 oz (680g) cream cheese

• 1½ cups (360ml) plain yogurt

• ¼ tsp kosher salt

• 3 tsp vanilla extract

• 2¼ cups (270g) powdered sugar, sifted

• ¾ cup (180ml) heavy whipping cream

• ¼ cup (30g) black cocoa powder

• 8 oz (227g) white chocolate, melted

• 8 oz (227g) semisweet chocolate, melted

Blackberry Topping:

• 4 cups (24 oz) fresh blackberries

• 1½ cups granulated sugar

• 2 tsp vanilla extract

• Juice of 1 lemon

• ½ cup water

• 5 tbsp cornstarch

Whipped Cream:

• 1 cup (240ml) cold heavy cream

• 1-3 tbsp powdered sugar

• 1 tsp vanilla extract

• 2-3 drops neon green food coloring (optional)

Instructions

1 Crust: Grease a 9-inch (22cm) springform pan. Pulse cookies and pecans in a food processor into fine crumbs. Combine with melted butter, press into the pan, and refrigerate.

2 Filling: Dissolve gelatin in water and heat until liquefied. Beat cream cheese and yogurt until smooth. Mix in gelatin, salt, vanilla, and powdered sugar. Divide in half. Stir white chocolate into one half, semisweet chocolate and cocoa into the other. Layer batters on the crust. Chill for 2-12 hours until set.

3 Blackberry Topping: Cook blackberries, sugar, vanilla, lemon juice, water, and cornstarch in a saucepan until thickened. Let cool and spread over cheesecake.

4 Whipped Cream: Whip cream with sugar and vanilla until soft peaks form. Add green food coloring if desired.

Enjoy this decadent Oreo-pecan crust cheesecake with a rich dual-chocolate filling and fresh blackberry topping! 🍇🍫 #Cheesecake #nobakecheesecake #cheesecakerecipes #halloweenideas #halloweenbaking #lemon8food